Loaded Breakfast Stromboli

• FOR THE PIZZA DOUGH:
• 3-3/4 cups Bread Flour
• 2-1/2 teaspoons Active Dry Yeast
• 3/4 teaspoons Salt
• 3/4 teaspoons Sugar
• 1-1/3 cup Room Temperature Water
• FOR THE FILLING:
• 2 Tablespoons Cooking Oil
• 1/2 cups Onion, Diced
• 1/2 whole Green Bell Pepper, Chopped
• 1 whole Serrano Chili, Chopped
• 1 clove Garlic, Minced
• 1/2 cups Sauteed Mushrooms
• 1 whole Yukon Gold Potato, Cubed, Cooked Until Tender
• 1/2 cups Corn Kernels, Cooked
• 1/2 cups Cooked Asparagus, Chopped
• 2 whole Eggs, Lightly Beaten
• 1 cup Cooked Steak, Chopped
• 1 teaspoon Salt To Taste
• 1 teaspoon Cracked Black Pepper
• 1/4 cups Grated Cheese
• 3 Tablespoons Unsalted Butter
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Parsley Flakes
• 1/2 cups Your Favorite Marinara Sauce
• 2 Tablespoons Grated Parmesan Cheese

1. Use what ingredients sound good to you. Much of this was from the previous night's dinner, with the exception of the potato and eggs, so it was pretty much a throw-together for me.
2. Make the dough by adding the flour, yeast, salt and sugar into the bowl of your stand mixer. Mix. Add the water and mix until blended. You can also use wooden spoons or your hands to mix everything together. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a damp kitchen towel and let it sit at room temperature until the dough has doubled in volume, about 2 hours.
3. Preheat your oven to 500 F with pizza stone in the oven as it heats (if you have one).
4. Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, pepper and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.
5. Add the butter and garlic powder into a small bowl. Heat until melted. Toss in the parsley and set aside.
6. Lightly sprinkle a work surface with some bread flour or all-purpose flour. Next, take about half of the batch of pizza dough, and work your dough on the work surface, making about a 12 inch diameter circle. Add the toppings into the middle and spread them out a bit. Make sure to leave some room around the edges for folding and sealing. Fold it in half to create a semi-circle then liberally brush with the garlic butter. Seal all of the edges, slide it onto the pizza stone in the oven (or place it on a foil lined baking tray).
7. Bake for about 20-25 minutes, or until golden brown. Remove it from the oven, shower with Parmesan cheese, and serve with a small bowl of marinara.
8. The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when its sliced you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!

bread flour, active dry yeast, salt, sugar, water, filling, cooking oil, onion, green bell pepper, serrano chili, clove garlic, mushrooms, corn kernels, eggs, salt, pepper, ubc, butter, garlic, parsley flakes, favorite marinara sauce, parmesan cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/loaded-breakfast-stromboli/ (may not work)